Chicken Breast Stuffed with Dill and Plum Butter
Ingredients
- For the chicken
- 4 Chicken breasts (each around 200-250 grams) (approximately 7-9 ounces)
- 6 Tbsps Plum butter
- 1 Tbsp Dill
- 2 Tbsps Pastry flour
- 2 eggs
- 150 grams breadcrumbs (plus extra if necessary)
- For the salad
- 1 small head Lollo Bionda
- 4 Tomatoes
- Chives
- For the vinaigrette
- 2 Tbsps vegetable oil
- 4 Tbsps Vinegar
- 4 Tbsps Vegetable broth
- salt
- peppers
- To serve
- Frying oil
- 4 slices Toast
Preparation steps
For the chicken: Cut a pocket in the side of each chicken breast with a sharp knife. Fill with plum butter and dill and then secure the opening with a toothpick.
Dust the chicken breasts in the flour, shaking off any excess. Dip in beaten eggs and then coat in the breadcrumbs. Repeat, if necessary.
Heat the frying oil in a saucepan to 350°F. Deep-fry the chicken breasts until golden brown on both sides. Drain on paper towels. Remove the toothpicks carefully and keep warm in a preheated oven at 80°C (approximately 175°F).
For the salad: Rinse the lettuce, shake dry and tear into small pieces. Arrange on serving plates.
Rinse the tomatoes, core and thinly slice. Arrange in a rose shape on the plates with the lettuce. Rinse the cucumber, thinly slice and arrange on the plates.
For the vinaigrette: Whisk all ingredients together and season with salt and pepper. Drizzle over the salad and garnish with chives.
Arrange the bread on the serving plates and top with the halved chicken breasts. Serve hot.
